Gluten-Free Peanut Butter Cookies
Crowned with that classic crosshatch pattern and dunked in frosty glasses of milk, peanut butter cookies are the go-to after-school snack that we’ve never quite outgrown (it helps that we’re a bunch of big kids at heart). Our gluten-free recipe bakes up with crunchy toasted edges that give way to a chewy, melt-in-your-mouth middle. Otto’s Cassava Flour makes these simple yet oh-so-satisfying cookies a tradition worth sharing at any age.
PREP TIME
10 minutes
COOK TIME
7-9 minutes
INGREDIENTS
9
Serves: 12
Ingredients
- 1 cup1 cup1 cup Cassava Flour, sifted (Otto's Naturals - Cassava flour)
- 1/2 cup1/2 cup1/2 cup Cane Sugar, organic
- 1/2 cup1/2 cup1/2 cup Brown Sugar
- 3/4 cup3/4 cup3/4 cup Peanut Butter, organic (crunchy is our preference)
- 1/2 cup1/2 cup1/2 cup Unsalted Butter, softened
- 111 Egg
- 3/4 tsp3/4 tsp3/4 tsp Baking Soda
- 1/2 tsp1/2 tsp1/2 tsp Baking Powder
- 1/2 tsp1/2 tsp1/2 tsp Salt
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 375 degrees Fahrenheit
- Mix sugars, peanut butter, butter, and egg in large bowl with hand beater or in food processor.
- Mix dry ingredients together and then stir in.
- Shape dough into 1 ¼ inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
- Bake for 7-9 minutes. Cool 5 minutes.
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About This Recipe
Show nutritional information
Baked Goods Coconut Free Desserts FODMAP Free Gluten Free Grain Free Nightshade Free Pescetarian Shellfish Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 243 |
| Fat: | 15 g |
| Carbohydrates: | 26 g |
| Protein: | 7 g |
| Cholesterol: | 20 g |
| Sodium: | 231 mg |
| Fiber: | 2 g |
| Sugars: | 14 g |
| Calculated per serving. | |
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